CRISPY COCONUT CHICKEN FINGERS
1 C. sweetened flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1 1/2 pounds boneless skinless chicken breast halves, cut into
1 egg, lightly beaten
1/3 C. butter or margarine, melted
Apricot Dipping Sauce (recipe below)
Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and
garlic powder in medium bowl. Dip chicken strips into egg, then
coat with coconut mixture. Place in a shallow baking pan. Drizzle
with melted butter. Bake 25 minutes or until chicken is browned
and cooked through, turning once. Serve with Apricot Dipping
Sauce, if desired. Makes about 2 dozen.
Apricot Dipping Sauce: Mix 1 C. apricot preserves and 2 T. Dijon
mustard until well blended.
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